Steamed Scallop over Bean Thread Vermecille, recipe below

Peruvian Scallops
If you are looking to buy scallops online you are have come to the right place with Hawkes Bay Seafoods. Unfortunately the NZ fresh Scallop season has finished but we now have in stock what we believe to be as good if not better for approximately half the cost as our local product.
For more informatiopn about the products origin please check out this site http://www.seacorperu.com/

Why do we believe this; These scallops are amazing!  They retain their sweet flavour and texture through all cooking methods.  You can steam them, blanch them then use them for salad, stir-fry, pan-fry, deep-fry, let your imagination run wild.  The best part is, when you bite into them, the juice just runs over your tongue and leaves a lingering sweetness on your palate. Unlike our local scallops that tend to shrink during the cooking process these will retain there original size from pan to plate.They have a bright beautiful roe and look very similar to our NZ scallops. At $11.90 per pottle (approx 18 scallops), you can add great flavours to your seafood dishes at very little cost.	“Grilled” Scallops Recipe for illustration below

Scallop Seafood Stir Fry Recipe for illustration below

Purchase Options Freshly thawed out, The product can be purchased freshly thawed out ready to use (this product has a 5-6 day shelf life in your fridge) Frozen Individually quick frozen in a resealable bag. Thawing The best process is to run some cold water over the scallops until they are soft, this should only take a few minutes.

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Illustration Recipes

“Grilled” Scallops

1. Bring a pot of water to boil then blanch the scallops in boiling water (just a quick dip to firm them a bit)
2. Marinate the scallops with salt, white pepper, granulated garlic for 10 minutes
3. Dust the scallops with flour (or for extra crunch, try the kumara starch or rice flour from your local Asian grocers)
4. Heat up a pan and spray with a bit of oil (rice oil spray or canola oil spray will do just fine), wait until the pan is really hot before putting the scallops in (you need to seal the scallops on high heat so they don’t lose moisture)
5. If the pan gets sticky, spray a bit more oil.  “Grill” them on high until both sides are golden brown.
6. Serve them over a bed of seasonal greens
   
   

Steamed Scallop over Bean Thread Vermecille (Illustration in the tilte)

1. Soften the bean thread vermecille by putting it in a bowl of warm water and soak for 15 minutes (or until it turns soft and white in colour)
2. Bring a pot of water to boil then blanch the scallops in boiling water (just a quick dip in the boiling water), drain and set aside
3. Drain water from the vermecille.  Season the vermecille with a little oyster sauce.
4. Divide the vermecille into 8 entre size serving dishes – just enough to line the bottom.
5. Marinate the scallops in salt, white pepper and a dash of rice wine (white wine will do fine too), a little corn starch will help binding the flavour to the scallops
6. Lay the scallops on the vermecille, top it with chopped fresh garlic
7. Arrange the entre dishes in a steamer (be careful not to over pack the steamer layer so the steam can move through the dishes) and steam for 7-8 minutes on high.
8. Heat some oil in a small sauce pan.  When the oil starts to smoke, use a stainless steel spoon and tip a little hot oil over the garlic in each serving dish
9. Garnish with a bit of green herbs and your scallop entre is ready for the table.
   
   

Scallop Seafood Stir Fry

1. Cut up 2 squid tubes into diamond shape pieces
2. Bring a pot of water to boil then blanch the scallops and squid in boiling water (just a quick dip to firm them a bit)
3. Marinate the scallops and squid pieces in oyster sauce, minced garlic, minced ginger and a little corn starch to bind the flavours (for added punch, you can also add some minced chili)
4. Dice onions and capsicums into diamond shape pieces
5. Heat up some oil in the frying pan, enough to coat the bottom of the pan
6. Fry the onion pieces first then add the marinated seafood (add a little water to the starchy marinate and save it for later)
7. Stir fry until the seafood loses its translucency then add the capsicums and the starchy mixture.
8. When the gravy starts to bubble, you know the stir fry is ready.
9. Top it up with a handful of cashew nuts or macadamia nuts, garnish and serve!